Bakewell Madeleines with Devonshire Cream

Name: Bakewell Madeleines with Devonshire Cream
Yield: Yield: 12 madeleines
Cuisine: British
Ingredients: ½ cup granulated sugar; 6 tbsp (¾ stick) unsalted butter, room temperature, plus 2 tbsp for pan (optional); ½ cup heavy whipping cream; 2 to 3 tbsp confectioners’ sugar, or more to taste; ⅓ cup hazelnuts, toasted, skinned, and finely ground; ⅓ cup raspberry jam; 1 tsp vanilla bean paste or vanilla extract; ½ cup all-purpose flour; 2 large eggs, room temperature; 1 tsp vanilla bean paste or vanilla extract; ¾ cup sour cream

Preparation info

Yield:
12
madeleines

Difficulty
Easy

Appears in

Madeleines

By Barbara Feldman Morse

Published 2014

About

These little cakes are fit for a queen! I’ve transformed the bakewell tart, A traditional english dessert, into a madeleine. Serve it warm with additional pots of raspberry jam and bowls of Devonshire cream for dipping.

Ingredients

6 tbsp (¾ stick) unsalted butter, room temperature, plus 2 tbsp for pan (optional)

Europe
United Kingdom
France
Dessert
Dinner
Microwave
Vegetarian
Pie
Cake
Mediterranean

Method

Place a rack in the center of the oven and preheat oven to 350°F. Coat one 12-shell pan with baking spray, or melt an additional 2 tablespoons butter and brush a lit